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THE SCIENCE OF NON-ALCOHOLIC WINE

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THE SCIENCE OF NON-ALCOHOLIC WINE

Drinking any type of beverage, and at most wine, is driven by taste and feel. To celebrate an occasion is another typical reason people choose to purchase a drink. When you think about that drink, you make decisions that will work for everyone, like purchasing a bottle of Eva wine. Non-alcoholic wine is typically purchased omitting all those factors in favour of the fundamental science of non-alcoholic wine.

What is Wine?

On one hand, The Cambridge dictionary defines Wine as an alcoholic drink that is usually made from grapes but can also be made from other fruits or flowers. It is made by fermenting the fruit with water and sugar. Merriam-Webster dictionary seems to concur with this definition. It defines Wine as the alcoholic usually fermented juice of a plant product (such as a fruit) used as a beverage. It stated that it is something that invigorates or intoxicates.

So, if wine is commonly described as any fermented juice, beverage, or drink that has been fermented and intoxicated, what exactly is non-alcoholic wine?

It should be emphasized right away that there is little to no fine border between juice and wine. While juice is a beverage created from crushed fruits and served in their original state, wine is a beverage made from fruits or flowers that have been fermented with water and sugar. Wine can be made with a mix of natural flavours like the Evawine.

What is non-alcoholic wine?

Non-alcoholic wine is produced using the same ingredients as alcoholic wine, including fermented fruits or flowers, sugar, and water, but the alcohol is removed throughout the production process. Additionally, it is a style of wine with sophisticated flavours that neither intoxicates nor invigorate just like Eva wine.

The fermentation process is reverse osmosis or vacuum distillation, similar to how water is purified and replaced with concentrated fruits. The drink passes through a spinning cone where elements are separated according to their molecular sizes, it employs a cross-flow filtering method. This process increases the level of polyphenols which are antioxidants that reduce blood pressure and prevent cancerous or inflammatory illnesses.

With the presence of polyphenols, the immune system is boosted. The existence of sulphate is something else to take into account. It is advisable that you examine the wine’s sulphate content before choosing any non-alcoholic option. Eva wine has undergone processing in which sulphate has been eliminated, allowing family and friends to enjoy it with the knowledge that it is healthful.

Wines that have been treated frequently retain a bitter flavour and lose their suppleness or commonly known, texture. Some drink producers use a lot of sugar, which results in a sweet flavour. Eva wine has balanced this taste by adding glucose-fructose and natural blended fruits and for the texture, a frothy bubbly feel.

Non-alcoholic wine should not be boring, unhealthy and bland when you go for the best product. So, the next time you intend to enjoy life with a sparkling feeling, grab a bottle of Eva wine.

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THE SCIENCE OF NON-ALCOHOLIC WINE

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MY FIRST TASTE OF WINE

I was perhaps four or five years when I had my first taste of wine. Uncle Ken had brought it from a mall when coming